Introduction

My first attempt at a cream soup using the crockpot. I may have gone about it a bit backwards but it turned out good, despite being an experiment. It may be easier to start with the cream base in the crockpot and less liquid, then add as needed later.
My first attempt at a cream soup using the crockpot. I may have gone about it a bit backwards but it turned out good, despite being an experiment. It may be easier to start with the cream base in the crockpot and less liquid, then add as needed later.

Directions

saute leek and garlic in 1 tablespoon of oil or butter till translucent.

put all vegetables, chicken stock and 1 cup of milk in the crock pot and cook untill the veggies are softened. (I did this before going to work and left it on low all day)

Create a cream base - Melt 1/2 cup butter in saucepan, mix in flour till it becomes a paste. whisk in 2 cups of milk and cook over low heat till thickened. You can also add 2 chicken bullion cubes for flavor, I omited this because i had the chicken stock.

Pull out the solid pecies from the crockpot and reserve the liquid. Save 1-2 cups of veggie pieces and set aside. Puree the rest (with broth as needed) and add to the cream sauce. Add the reserved veggie pieces back in and then add reserved broth till you attain the desired thickness.